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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

A tour of Black's BBQ in Lockhart

I had to take my bride to Austin for a meeting today, so on the way back to Houston, I made a slight detour through Lockhart to my favorite BBQ joint on the planet - Blacks.

We got brisket and ribs and a couple of sides. But the good part is that they gave me a tour of the pits in the back.  Not much being cooked, since it was 2:00 on a Tuesday, but there was enough to get the idea.  I'm posting this because of the info he gave me.  They cook their meats at 300 - 350 degrees.  I thought it would have been in the low 200s.  He also said they don't cook to time or temperature, but feel.  He got out a probe and pretended to stick the brisket.  I said "kinda like the toothpick method?" and he said "exactly".

So, next time, I'm upping the temp and getting the toothpicks out.

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Dripping Springs, Texas.
Gateway to the Hill Country

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